To make English catchup

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take the largest flaps of mushrooms, wipe them dry, but don’t peel them, break them to pieces, and salt them very well; let them stand so in an earthen pan for nine days, stirring them once or twice a day, then put then into a jugg close stopp’d set into water over a fire for three hours; then strain it through a sieve, and to every quart of the juice put a Pint of strong stale mummy beer, not bitter, a quarter of a Pound of anchovies, a quarter of an ounce of mace, the same of cloves, half an Ounce of pepper, a race of ginger, half a Pound of shalots: then boil them altogether over a slow fire till half the liquor is wasted, keeping the pot close covered; then strain it through a flannel bag. If the anchovies don’t make it salt enough, add a little salt.